Possibility of beta-glucan from spent brewer’s yeast addition to yoghurts

• Autorzy: Piotrowska A. , Waszkiewicz-Robak B. , Swiderski F.
• Języki publikacji: EN

Abstrakty

EN

The study was aimed at determining the possibility of beta-glucan from spent brewer’s yeast addition to yoghurt. Analyses were conducted to determine the influence of beta-glucan addition on sensory characteristics and structure stability of yogurt. It has been stated that the sensorially perceived consistency attributes (thickness and smoothness) and flavour attributes (yoghurt, acid, bitter and “other”) were significantly affected by beta-glucan content. The addition of beta-glucan influenced also the structure stability of yoghurts. Up to 0.3% addition of beta-glucan enabled maintaining the same sensory quality and structure stability of natural yoghurts as compared to the control sample (without beta-glucan). It is worth noting that a 250-g portion of yoghurt containing beta-glucan in the amount established in this work, could provide 0.7 g of beta-glucan.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 4
• Opis fizyczny: p.299-302,fig.,ref.

Twórcy

autor

Piotrowska A.

• Department of Functional Foods and Commodity Science, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Science – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Waszkiewicz-Robak B.

autor

Swiderski F.

Bibliografia

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Uwagi

PL

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